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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • How to Choose Broccoli Rabe 
    Stalks should be firm and bright green with crisp leaves; pass up any bunches that look limp or have yellowish stalks, although yellow-tinged florets are fine.

  • How to Store Broccoli Rabe 
    Wrap tightly and refrigerate for up to 5 days.

    How to Prepare Broccoli Rabe 
    Clean by swishing the leaves and stems in a bowl of cold water and shaking off the excess. Trim the base of the stems. (Thicker stems can be tough and bitter.) Depending on the preparation, chop stems and leaves into bite-size pieces or leave whole. For a milder taste, blanch before stir-frying or braising.

  • How to Cook Broccoli Rabe

    Popular in Italian cuisine, broccoli rabe can be boiled, steamed, stir-fried, braised, or sautéed and pairs well with pastas, hot peppers, or spicy sausages. Add it to soups or try puréeing blanched broccoli rabe into a pesto-like spread.

    —Melinda Page

    Real Simple Broccoli Rabe Recipes:

    See all Broccoli Rabe recipes »

What's your favorite broccoli rabe recipe?

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